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This early century begins in Paris in the heart of France was the creative centre of cuisine, the golden age of gastronomy under the world of exhibition eyes discovering gastronomic treasures previously neglected, waken up by the birth of tourism.
French cooks, restaurants managers, Chef DE cuisine, Sous-chef, Chef DE parties, Commis (Chef) / Range chef were exported around the world, Hotel schooled in Nice, from places like these spread the table manners, Which the French service is modernised.
Culinary art went under changing to experience a vast movement of simplification, lightening and development of recipes, paid holidays allowed many petty bourgeois and workers to visit France and discover its regions.

authentic french cuisine.